The Apple Crumble Cheesecake That’ll Make You Actually Look Forward to Fall

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Pour in 6 tablespoons melted butter and mix until moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. 2

   Reduce oven to 325°F (160°C). In a skillet over medium heat, melt 2 tablespoons butter. Add diced apples, ¼ cup brown sugar, ½ teaspoon cinnamon, nutmeg, and allspice. Cook, stirring, for 8-10 minutes until tender-crisp. Stir in lemon juice. Cool completely.
3. 3

   In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until just combined. Beat in eggs one at a time on low speed. Mix in sour cream, vanilla extract, and ¼ teaspoon salt until smooth.
4. 4

   Pour half of the cheesecake batter over the crust. Spoon half of the cooled apple mixture over the batter. Pour remaining cheesecake batter over apples, then top with remaining apple mixture. (Optional: Wrap pan in foil and place in a water bath.)
5. 5

   Bake for 50-60 minutes, or until edges are set but center still wiggles slightly. Remove from water bath (if used) and cool on a wire rack for 10 minutes.
6. 6

   For the crumble: In a medium bowl, combine flour, oats, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Cut in 6 tablespoons cold cubed butter until coarse crumbs form.
7. 7

   Sprinkle crumble topping evenly over the warm cheesecake. Return to oven and bake for another 15-20 minutes, until crumble is golden brown and crisp.
8. 8

   Cool completely on a wire rack (2-3 hours). Cover loosely and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.